Yo's Blood Red Velvet Cake
Red Velvet Cake has really been in the spotlight for the past few years. When I decided to make a Human Heart for How To Cake It, I thought it was the perfect opportunity to bake red velvet. I made sure this moist cake was a deep red, by adding a little burgundy food colouring as well. The result is a delicious, deep red velvet cake that no one can resist. Even when it looks like a bloody heart.
Ingredients
Cake
- 3/4 cup Unsalted Butter, at room temperature
- 1/4 cup Vegetable Oil
- 1 1/2 teaspoons Vanilla
- 2 1/4 cups Sugar
- 3 Eggs, at room temperature
- 1 container Red No-Taste Gel Colour
- 1 teaspoon Burgundy Gel Colour
- 3 cups Flour
- 2 Tablespoons Cocoa
- 1/2 teaspoon Salt
- 1 1/2 cups Buttermilk
- 1 1/2 teaspoons Cider Vinegar
- 1 1/2 teaspoons Baking Soda
Autumn Spiced Cheesecakes with Jyoti Nanra
$34.99
Read It!
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Preheat oven to 350 degrees. Line the inside of your bowl with parchment paper and vegetable shortening.
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Place butter, oil, sugar, and vanilla in bowl of an electric mixer and beat at medium speed until well-blended.
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Whisk flour, cocoa, and salt into a bowl and set aside.
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Beat in eggs one at a time. With machine on low, add red and burgundy gel food coloring.
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Add flour mixture alternately with buttermilk. Beat long enough to combine.
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Place baking soda in a small dish, stir in vinegar and add to batter with machine running.
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Pour your batter into prepared pans, place in oven and bake until a cake tester comes out clean, about 1 hour. Let cool.
Congratulations you did it!
